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Gluten-free pumpkin cookies are filled with a cinnamon-flavored cream cheese filling in this special treat.
Heat oven to 350°F.
Combine flour blend, baking soda, pumpkin pie spice, baking powder and salt in bowl. Set aside.
Combine brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add pumpkin, milk, egg and vanilla; beat until well mixed. Add flour mixture; beat at low speed until well mixed.
Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets. Bake 9-10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Combine all filling ingredients except powdered sugar in bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add 4 cups powdered sugar, beating well after each addition until creamy.
Spread 2 teaspoons filling onto bottom-side of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.
*Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
**Substitute canned pumpkin.
Dietary Fiber: 0g
These tasted great but didn't come out looking even remotely like the picture for me. They didn't really spread out at all and just made little cake lumps. Smoothing the tops of the second batch before I put them in the oven helped.
I loved this recipe. Around here, we call sandwich cookies "whoopie pies." Oh how I missed being able to indulge in the pumpkin whoopie pies around here--until I tried this recipe. Excellent! I'm adding it to my collection so I can make them whenever I want to indulge.
I made those cookies, but when baked they were not smooth on top, they were cracked, what did I do wrong?
My daughter and I just finished making these...they are amazing! We must have gone light on the filling, because we had a lot left over. I plan to make another batch of the cookies for the leftover icing and freeze them for Christmas.
I could not even tell these were gluten-free! So good. I just substituted the flour, soda, powder and salt with 2 cups of Pamela's Pancake and baking mix and they turned out perfectly cakey and moist.
Made these for a party last night and they were a hit. I substituted regular flour in for the gluten free stuff since that's what I had on hand and they taste great. The flavor of the cookies is very subtle but they have a great texture. The frosting is super sweet, I would prefer a bit more cream cheese-y, so I might try to cut back on the powdered sugar if I make them again.
5 stars for sure! Not only did they taste delicious (my friends couldn't tell they were gluten free), they were still moist 5 days after making them - what seems to be a near impossible feat for gluten free baked items. Just be sure to keep them in a tupperware container that is locked tight.
Can you use regular flour instead if you're not looking to go gluten-free?
Absolutely the bomb! Anyone who tried these loved them!
I rated the pumpkin sandwich cookies in an earlier post, but I would like to add a further comment. I baked a double batch of the cookies, but not a double batch of the filling (the filling was enough to fill the entire double batch of cookies). I used a ziplock as my pastry bag, to form perfectly smooth, round cookies. I made a double batch to take both to an evening party and then to an afternoon reception. At both events, the comments either overheard, or said directly to me were, "Fantastic!" "Amazing!" "So Good!" "You've got to be kidding? These are Gluten Free?" Needless to say, these Pumpkin Sandwich Cookies were not only a hit with my non-gluten family, they were a hit everywhere where I brought them!
With a dessert themed holiday fundraiser to attend and needing to bring a dessert to my daughters piano recital, I wanted something easy and appealing to the eye. Oh, I wanted it gluten free. I decided to try the pumpkin sandwich cookies and not only is the recipe easy to follow, the cookies are wonderfully delicious! The pumpkin isn't overwhelming, but delicate and light. The texture is soft and spongy, and my husband, who is not GF, had no idea the cookies were GF. He simply said, "These are awesome!"
I just made these...I've had trouble with some GF recipes in the past, so I was hesitant to put so much work into these...but I'm sooo glad I did! they came out GREAT! I am so picky about the textures and flavors in GF baking and you can't even tell these are GF! :D My family loves them (even those who don't eat GF)! :D I used a tablespoon cookie scoop and then flattened them down just a tad so there'd be room to frost. ;) They rose nicely and baked beautifully and they taste excellent with the cream cheese frosting! :D Thanks Land 'O' Lakes...you're the best! :D
I made this recipe twice, both times to rave reviews. The pumpkin is subtle and the cinnamon filling is delicious. Took a tray to work and they were gone in no time with several requests for the recipe.
Chill the dough works best, becareful of the size.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1788
© 2014 Land O'Lakes, Inc.
I’m something of a traditionalist. My family tends to gravitate toward the same desserts every year for our holiday celebrations – sugar cookies, something pumpkin, and something with chocolate…but this year, I was feeling like trying something new. Enter Cranberry Pavlova. This recipe is part of our 2014 Holiday Brochure, and I was in love at first bite.
Bring the bold flavors of
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Life gets extra busy this time of year. Like everyone else, my family has the normal action-packed schedule…work, basketball practice, piano lessons, gymnastics, homework…not to mention, fitting in holiday activities like baking cookies, shopping, cutting down the tree… More ...
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